This special pecan pie was less sweet and more earthy than a typical pecan pie. It originates from Sofra Bakery & Cafe in Cambridge, Massachusetts. The bakery is known for blending American and Middle Eastern flavors. Browned butter, dates, espresso… amazing.
The sweetness in the pie is from a combination of Medjool dates and Lyle’s Golden Syrup, an ingredient I’ve been wanting to use. Although my mom said she prefers a more traditional pecan pie, my brother absolutely loved it. The recipe is from Food and Wine, adapted from the Soframiz cookbook by Maura Kilpatrick and Ana Sortun. We ate it topped with a choice of whipped cream or ice cream on Thanksgiving Eve with leftovers on Thanksgiving Day. 🙂
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon coarse salt
- 1 stick unsalted butter, cubed and frozen
- ice water
For the Filling:
- 2 cups pecan halves (7 ounces)
- 1/2 pound Medjool dates, pitted and chopped (1 cup)
- 3 tablespoons brewed espresso or strong coffee
- 1 stick unsalted butter
- 1 cup packed light brown sugar
- 1 cup Lyle’s Golden Syrup or light corn syrup
- 1 1/2 teaspoons instant espresso powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs
- whipped cream or vanilla ice cream, for serving
Make the Pie Crust:
- In a food processor, pulse the flour with the sugar and salt.
- Add the butter and pulse until it is the size of small peas.
- Add 1/4 cup of ice water and pulse until the dough is evenly moistened. Gradually add more water if needed.
- Turn out the dough onto a work surface and knead 2 to 3 times, just until it comes together.
- Form into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
- On a lightly floured work surface, roll out the dough to a 12-inch round; transfer to a 9-inch pie plate. Fold the edge of the dough under itself and crimp the edge.
- Freeze the piecrust for at least 2 hours or overnight.
Par-Bake the Pie Crust:
- Preheat the oven to 375°, preferably on convection.
- Line the piecrust with parchment paper and fill with pie weights or dried beans. Bake for about 25 minutes, or until lightly browned around the edge.
- Remove the paper and weights and bake until the bottom is lightly browned, about 10 minutes. Let cool completely.
To Finish the Pie:
- After the crust has par-baked, reduce the oven temperature to 350°.
- Spread the pecans on a rimmed baking sheet and toast until fragrant, 8 to 10 minutes. Let cool completely.
- In a small skillet, cook the dates in the brewed espresso over moderate heat, stirring, until very soft, 3 to 5 minutes. Scrape the mixture into a small bowl and wipe out the skillet.
- Add the butter to the pan and cook over moderate heat, swirling, until the milk solids turn a deep golden brown, about 5 minutes. Let cool slightly.
- In a large bowl, whisk the brown sugar with the golden syrup, espresso powder and salt.
- Whisk in the eggs, then gradually whisk in the brown butter until the filling is smooth.
- Set the pie plate on a parchment paper-lined, rimmed baking sheet.
- Spread the espresso dates in the crust and scatter the pecans on top.
- Pour the filling over the pecans.
- Cover the edge of the crust with a pie shield to prevent over browning.
- Bake for about 1 hour, or until the filling is set around the edge and slightly jiggly in the center. (Check earlier to prevent over-browning,)
- Transfer the pie to a rack and let cool completely.
- Serve with whipped cream or ice cream, as desired.
Note: The pecan pie can be covered and kept at room temperature for 3 days. The unbaked piecrust can be wrapped in plastic and frozen for 1 month.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago: